Kitchen Manager/Supervisor

Rogue Kitchen Bar Nightclub - Mississauga, ON (il y a 30+ jours)

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Rogue is a full-service restaurant located north of Mississauga’s city centre. The concept is designed to be the place for afterwork cocktails, intimate dinner dates, and a setting to party on weekend nights. The goal is simple: create a space filled with energy made comfortable and fun by good food, good people, and good feelings.

Role and Responsibility of a Back of House Team Member

Be a team player! At Rogue, we are all in this together, so the guest receives the best, most attentive and efficient service possible whether we are in the kitchen, dining room, on the patio or on the phone.

Role of the Kitchen Supervisor:

  • Oversee the kitchen in Chef’s absence to the model standards and operating practices
  • Accurate execution of all restaurant meal periods
  • Place orders to schedule
  • Monitor and report inventory levels to Chef and management
  • Act in a courteous and friendly manner with all interaction with fellow team members and guests
  • Be enthusiastic, professional and hospitable

Duties & Responsibilities:

  • Ongoing shift communication with management
  • Knowledge of reservations and sales expectation for the shift
  • Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
  • Complete daily kitchen checklists to standards
  • Monitor and maintain the work area cleanliness in a clean and sanitary condition in accordance with health and safety regulations
  • Daily inventory of product and prepped product to ensure preparedness for service
  • Coaches staff through shift to maintain standards
  • Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
  • Ensure proper rotation, labelling, and dating of all products
  • Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
  • Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
  • Complete all food production and prep sheets as well as monitoring daily prep production
  • May be assigned to work multiple stations throughout the shift
  • Notify Chef of any repairs required to kitchen equipment
  • Responsible for executing all Food Safety principles

Qualifications and Experience:

  • Experience in a management or supervisor role
  • Ability to prioritize and stay organized in a high-paced environment
  • Ability to follow recipes utilizing proper measurement controls and cooking techniques
  • 2-years of experience in a restaurant line scratch cooking environment
  • Excellent interpersonal & problem-solving skills
  • Fluency in English both written and verbal
  • Ability to work flexible hours including mornings, days, evenings, nights, weekends and holidays
  • Must be able to carry and lift items weighing 50lbs
  • Must be able to stand and move for extended periods of time to continuously perform essential job functions
  • Current and valid Food Safety Certification

Other Key Attributes:

  • Ability to work under pressure, as part of a team or independently
  • Maintain a sense of urgency and momentum
  • Ability to stay calm under pressure
  • High level of organization and ability to manage varying business volumes and tasks
  • Flexible work style and attitude with a willingness to work as a member of a fast-paced team
  • Possess superior communication skills
  • Consistent knife skills
  • Sound product knowledge
  • Complete understanding of F.I.F.O. and product yield

Applicants who do not already have legal permission to work in Canada will not be considered

Application deadline: 2020-08-07

Job Types: Full-time, Part-time, Permanent

Salary: $16.00-$19.00 per hour

Schedule:

  • Day shift
  • Monday to Friday
  • Night Shift
  • Weekends

Experience:

  • Kitchen Supervisor: 1 year (Preferred)
  • Cooking: 3 years (Required)